Vegetarian Diet Cuts Heart Disease Risk

The study conducted by the researchers at the University of Oxford has found that vegetarian people are less likely to have heart diseases or to be hospitalised than those who consume meat and fish. This is the largest study ever conducted in the UK which analysed the rate of heart ailments in both vegetarians and non-vegetarians.

The study suggests that being a vegetarian reduces the risk of heart diseases by 32 per cent. In the study it was found that vegetarians have significantly lower blood pressure levels and cholesterol levels as opposed to non-vegetarians.

Dr Francesca Crowe, lead author of the study at the Cancer Epidemiology Unit, University of Oxford said that the difference of the risk of heart diseases in both vegans and non-vegans is probably due to effects on cholesterol and BP levels, showing the role one’s diet plays in prevention of heart disease.

The study also concluded that vegetarians have lower BMI and a fewer cases of diabetes than non-vegetarians. The findings of the study were published in the American Journal of Clinical Nutrition.

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